Wednesday, 24 April 2013

Mom's Carrot Cake

You know how there are certain things that your Mom makes that no one can rival? My Mom's carrot cake is one of those things. My whole family has grown up on it and we still get excited every time she makes it. It's insanely moist, full of pineapple, and topped with cream cheese icing- which automatically makes everything more delicious.

Carrot Cake
1 1/2 c. oil
2 c. sugar
4 eggs
2 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
14 oz. crushed pineapple, drained
2 c. grated carrots

Preheat oven to 325.
Mix oil and sugar; add eggs and blend thoroughly. Stir in dry ingredients, pineapple, and carrots. Mix well. Pour batter into a greased 9 x 13 pan. Bake for 55 minutes. Allow to cool fully before icing.

Cream Cheese Icing
3 oz. cream cheese
1/2 c. butter
2 tsps. vanilla
2 1/2-3 c. icing sugar
crushed pecans (optional)

Cream together cream cheese and butter. Mix in vanilla and icing sugar until smooth. Spread on cooled cake and top with pecans.

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